Peter Rabbit Carrot Cake

Based on the recipe from The Silver Palate Cookbook

Cake:
3 cups unbleached all purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 1/2 cups vegetable oil
1 tablespoon cinnamon
4 large eggs

1 1/2 cups walnuts chopped
1 1/2 cups coconut
1 1/3 cups grated carrots
3/4 cups crushed pineapple,drained

Preheat oven to 350. Combine dry ingredients in a bowl. Add oil and eggs and beat well.
Fold in nuts, coconut, carrots, and pineapple. Pour in two 9” greased pans and bake for
50 minutes or until edges have pulled away from the sides of the pan.

Cream Cheese Frosting:
8 ounces cream cheese
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla
Juice of ½ lemon (optional – I’ve never tried this)

With an electric mixer, cream together cream cheese and butter.

Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.

Stir in vanilla, and the lemon juice if using.

Use raspberry jam between the layers if desired.

Victor Stover
Acquisitions Assistant